Recipe For Wild Hog Backstrap Deliciously Prepared

Are you ready to elevate your outdoor cooking game? Grilled venison backstrap is a delicious option that perfectly combines rich flavors with a tender texture. Whether you’re a seasoned grill master or a novice, this recipe ensures you’ll impress your family and friends at your next gathering. Let’s dive into how to create this mouthwatering dish!

Grilled Venison Backstrap

Grilling venison backstrap can seem intimidating, but with the right approach, it becomes a breeze. This cut of meat is lean yet flavorful, making it ideal for grilling. Here’s everything you’ll need to know to create a perfect grilled venison backstrap.

Ingredients

2 lbs venison backstrap
¼ cup olive oil
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

Instructions

Preparation: Start by trimming any silver skin or excess fat from the venison backstrap. This will ensure that the meat cooks evenly and remains tender.
Marinate the Meat: In a mixing bowl, combine olive oil, balsamic vinegar, minced garlic, rosemary, thyme, salt, and pepper. Whisk the ingredients together until well blended. Place the venison backstrap in a large zip-top bag or shallow dish and pour the marinade over the meat. Seal or cover the container and refrigerate for at least 2 hours, preferably overnight. This step will enhance the flavor and tenderness of the meat.
Preheat the Grill: When you’re ready to grill, preheat your grill to medium-high heat. It should be around 400°F (200°C) for optimal searing.
Grill the Backstrap: Remove the venison from the marinade and let it come to room temperature for about 30 minutes. This helps it cook more evenly. Place the backstrap on the hot grill and cook for about 6-8 minutes per side for medium-rare. Use a meat thermometer to check for doneness; you want it to reach an internal temperature of about 130°F (54°C).
Rest and Serve: Once done, remove the backstrap from the grill and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a juicier bite. Slice the backstrap against the grain and serve with your favorite sides.

Grilled venison backstrap is sure to be a showstopper at your next barbecue. The combination of herbs and spices truly elevates the dish and makes it a memorable experience. Enjoy every bite!